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Sardinian Fregola with Seafood

INGREDIENTS

  • 12 Green Prawns
  • 10 Scallops (raw)
  • 40g/4tbsp olive oil
  • 1 litre/1000g fish stock
  • 500g fregola (Sardinian pasta–available from Italian delicatessens)
  • 1 onion(quartered for thermal method, finely chopped for traditional method)
  • 2 garlic cloves(finely choppedfor traditional method)
  • 1 red chilli(finely chopped for traditional method)
  • 1 sprig of thyme
  • 1tsp dried oregano
  • A pinch of saffron
  • 100g/100ml dry white wine
  • 4 medium tomatoes, peeled and roughly chopped
  • 12 small scallops Salt and Pepper
  • A small handful of chopped basil and parsley
  • Lemon wedges

 

DIRECTIONS - THERMAL METHOD

  1. Remove the heads and shells of the prawns and the black vein at the back by cutting a slit along the back length of the prawn and using the tip of a knife or a toothpick to remove the vein. Set all parts aside.
  2. Heat 10g oil for 1 minute, 100 degrees, speed 1.
  3. Add prawns heads and shells to oil. Cook for 2 minutes, 120 degrees, speed 0.5.
  4. Add the fish stock and cook for 20 minutes, 100 degrees, speed 1 with the measuring cup/lid removed. Put rice cooker on top of lid to avoid splatter. Strain the stock and set aside. Discard the prawns heads and shells. Wash and dry the bowl.
  5. Follow Step 4 of traditional method. Keep the fregola in the large pot that you cooked it in to keep warm and add a good splash of oil and stir so it doesn’t stick together.
  6. Add the onion, garlic, chilli, herbs, saffron and and 20g oil to the bowl and chop 5 seconds, speed 6. Scrape down the sides of bowl and cook for 2 minutes, 100 degrees, speed 1.
  7. Add the wine and cook for 2 minutes, 120 degrees, speed 1.
  8. Add the stock and tomatoes then the prawns and scallops. Cook for 8 minutes, 100 degrees, speed 1.
  9. Pour the stock and seafood mixture onto the warm fregola and mix through.
  10. Pour onto a serving dish and top with basil, parsley and lemon wedges.

 

DIRECTIONS - TRADITIONAL METHOD

  1. Remove the heads and shells of the prawns and the black vein at the back by cutting a slit along the back length of the prawn and using the tip of a knife or a toothpick to remove the vein. Set all parts aside.
  2. Heat 1tbsp oil in medium size saucepan and add the prawn shells and heads. Fry for 1 minute until they’ve turned pink.
  3. Pour in the fish stock. Allow it to bubble up, while stirring vigorously, then leave it to simmer for 20 minutes to let the flavours develop. Remove from the heat, then strain the stock and set aside. Discard the prawn heads and shells.
  4. Bring a large saucepan of water to the boil and add 2-3 tsp of salt and the fregola. Simmer for 10 minutes until al dente, drain and set aside.
  5. While the fregola is cooking, heat 2tbsp oil in a frying pan. Fry the onion until soft, and add the garlic, chilli, herbs and saffron.
  6. Pour in the wine and reduce for 2 minutes.
  7. Add the stock and tomatoes. Simmer for 5 minutes, then stir in the fregola.

In another pan heat 1tbsp oil. Sear the prawns, then add to the fregola. Repeat with the scallops. Stir in the basil and parsley. Serve immediately with lemon wedges.

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